Name: Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 brown onion, diced; 1 clove garlic, crushed; 1 small thumb of ginger, finely chopped; 500g chicken breast, diced; 2 heaped tbsp mild curry paste; 1 tin tomatoes; 4 tbsp natural or Greek yoghurt; 8 cups mixed vegetables; 300g sweet potato, diced; 2 cup (cooked) Basmati rice (equivalent to 140g uncooked); 1 tbsp extra virgin olive oil

Chicken Curry

Recipe by Embody NutritionCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 brown onion, diced
1 clove garlic, crushed
1 small thumb of ginger, finely chopped
500g chicken breast, diced
2 heaped tbsp mild curry paste
1 tin tomatoes
4 tbsp natural or Greek yoghurt
8 cups mixed vegetables
300g sweet potato, diced
2 cup (cooked) Basmati rice (equivalent to 140g uncooked)
1 tbsp extra virgin olive oil

Method

Heat a non-stick pan over medium heat. Cook onion, ginger and garlic with the oil until fragrant.
Add chicken and curry paste and cook until browned.
Add tomatoes, sweet potato and another tin full of water and simmer for 10 minutes or until almost cooked. Add the rest of the vegetables for the last 3 minutes of cooking.
Serve with between 4 bowls over rice and top with a dollop of yoghurt.